Sprouts represent the most vibrant life a plant has to offer. When a seed sprouts, its vitamin and enzyme content increase significantly.
According to Traditional Chinese Medicine, sprouts help ease stagnant Liver Qi and are naturally cooling, though cooking them can reduce this effect. For this reason, sprouts are especially beneficial to eat in the spring and summer.
How to Sprout:
- Cover the seeds completely with water in a wide-mouth jar – one part seed to at least three parts water.
- Cover the jar with cheesecloth secured by a rubber band.
- Soak seeds for the specified time below
- After the soaking time, drain and keep the seeds in a warm environment.
- Rinse twice a day (except soy, which needs to be rinsed 4 times a day).
- Keep jars tilted downward so that they can drain completely
- Continue to rinse until sprouts are ready.
- If sprouting alfalfa, after 3 days, place them in a cool place with indirect sunlight. Alfalfa hulls need to be removed as they start to slough off.
- Remove all loose hulls on other sprouts to prevent easy rotting.
General guidelines for sprouting:
| Seed | Soak Time | Days |
|---|---|---|
| 1/2 cup lentils | 8 hours | 3 days |
| 1 cup aduki, garbanzo, soy, legumes, grains | 12 hours | 3-5 days |
| 1/2 cup mung beans | 8 hours | 3-5 days |
| 2 tablespoons alfalfa | 6 hours | 5-6 days |
| 2 cups sunflower seeds | 12 hours | 2 days |
Enjoy your sprouting! Wishing you all the best.
